Shiro Wot

Method

1. 1

   Soften the onion

   Melt the niter kibbeh in a medium saucepan over medium-low heat for 1 minute, then cook the onion for 12 to 15 minutes, stirring often, until very soft and lightly golden; add 1 tbsp water if it catches.

2. 2

   Cook the aromatics

   Add the garlic and berbere and cook over low heat for 30 seconds, stirring constantly, until fragrant but not browned.

3. 3

   Cook the tomatoes

   Stir in the tomatoes and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened and pulpy.

4. 4

   Make the slurry

   Gradually whisk 250 ml cool water into the chickpea flour in a bowl over 1 to 2 minutes, until smooth and lump-free.

5. 5

   Add the water

   Pour the remaining 700 ml water into the saucepan and bring the tomato base to a gentle simmer over medium heat for 2 to 3 minutes, stirring to loosen it.

6. 6

   Thicken the stew

   Whisk the slurry again, then slowly pour it into the simmering pan while stirring. Cook over low heat at a gentle simmer for 15 to 20 minutes, stirring frequently, until thick and glossy.

7. 7

   Check the flour is cooked

   Taste a little stew after 15 minutes; continue simmering over low heat for 5-minute intervals, stirring frequently, until no raw chickpea-flour taste remains.

8. 8

   Season

   Stir in the salt and simmer over low heat for 1 minute, until hot throughout; taste and add more salt or berbere as needed.

9. 9

   Serve

   Just before serving, loosen the stew with a little hot water if needed, then ladle into warm bowls when thick but spoonable.

Tips

• Berbere blends vary greatly in heat and salt. Begin with 2 teaspoons for a hot blend or 3 teaspoons for a mild one, then adjust to taste.
• Keep the stew at a gentle simmer after adding the slurry, stir frequently and scrape the pan base to prevent sticking or scorching.
• Flour type and heat affect cooking time. Simmer beyond 20 minutes if needed until the raw flour taste is gone; the stew thickens as it stands, so loosen it with hot water just before serving.

Swaps

• If niter kibbeh is unavailable, use 30 g unsalted butter or ghee, though the flavour will be less characteristic.
• For a berbere substitute, mix 1 tsp sweet paprika, 1/4 tsp cayenne, 1/4 tsp ground ginger, 1/4 tsp ground cumin, 1/8 tsp ground fenugreek, 1/8 tsp ground cardamom, 1/8 tsp ground coriander, 1/8 tsp ground cinnamon and a pinch each of ground cloves and black pepper. Use 2 tsp of the mixture and adjust to taste.

Storing

Cool promptly and refrigerate in an airtight container for up to 3 days. Reheat gently until steaming throughout, stirring often and adding water as needed; do not let the thick stew catch on the pan.